Peaches are in season and you’ve probably been seeing them everywhere. I absolutely LOVE fresh Ontario peaches and could eat a basket of them in a sitting. And in sense, that’s the way to do it: eat what’s in season WHEN it’s in season, and because that’s what’s plentiful at the moment, eat lots of it! Fill y’er boots! If you do, then by the time that particular food’s season is ending and it is no longer available locally, then you’ll probably be sick of it, and will be satiated until it comes into season again next year.
It’s actually a pretty cool little self-sustaining system: get excited about what is locally in abundance; indulge until you simply don’t want to any more; stop eating it and get excited about the next thing that is coming into local abundance.
Ta da! Now you’re eating seasonality: working with nature’s rhythms, supporting local farmers, avoiding the pollution that comes with eating food that must travel half way around the world just to arrive at your stomach, AND nourishing yourself with what nature intended you to eat at that time of year and thereby working with your body’s natural rhythms as well (as a very simple example: summer fruits and vegetables are cooling while winter vegetables are warming). This helps your health, the environment, your community, and your wallet. Win, win, win, win.
So get yourself a basket of fresh local peaches and let the juice run down your arms. If you’re looking for something else to do with them, here’s a delicious suggestion:
Ginger Peach Sorbet
2 frozen bananas
2 fresh peaches
1 cup frozen mango pieces
1 inch piece of ginger
1/3 cup coconut milk
1 ½ tbsp raw honey
- Combine all ingredients in a food processor and blend until smooth. Stop to scrape down the sides once or twice during processing. You may add the piece of ginger whole if you have a powerful food processor; otherwise you may want to grate it, to improve the smoothness of your sorbet, and to keep the flavour even.
- Serve immediately with additional peach slices on top for garnish.
Stay peachy, friends!
-the FGF team